Wash the rocket and pear and cut the pear into fine strips. Mix olives and sliced pear in a large bowl with the salad leaves.
Open and deseed the pomegranate. Distribute seeds over the already mixed salad.
Tear Saint Agur Blue Cheese into small pieces and also spread over the colourful salad.
Serve with a dressing of 2-3 tablespoons balsamic vinegar and 5-7 tablespoons olive oil, season with salt and pepper.